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1-800-827-8328 Bakewell® Cream [email protected] Recipes

DISCLAIMER: Allserv, Inc. assumes no responsibility for the accuracy or flavor of the recipes contained in this booklet or supplied in other formats. Thank you and HAPPY COOKING!! The Bakewell Cream Sto-

Bakewell Cream was developed in the mid-1940‘s by Byron H. Smith, a chemist from Bangor, who was looking for a substitute for Cream of Tartar during wartime short- ages. He found a powdered , sodium pyrophosphate and mixed it with redried starch, called it Bakewell, because that’s exactly what it did. In Maine, the product has never been out of the cupboard of anyone who ever tried it.

This product has a lot of advantages: 1.) It makes a superior, almost no-fail , even for a heavy handed amateur cook. 2.) It will improve the texture of the crumb of any chemically leavened product - , , . 3.) The ingredients are simple and pure, contain no additives, colors or dyes. 4.) Since it does not contain bicarbonate of soda, Bakewell Cream has a long shelf life and will not lose its high rising qualities after a few months.

It will not function as a substitute for Cream of Tartar when beating egg whites for or an angel , but it will replace if you use 2 parts Bakewell Cream plus one part baking soda for the amount of baking powder call for in the recipe. (Example: Recipe calls for 3 teaspoons baking powder; use 2 teaspoons Bakewell Cream and 1 teaspoon baking soda.) The results may astonish you. It takes only one batch of muffins or one pan of to tell the whole story. The recipe for is printed on the back of the Bakewell Cream can, but you might like to try these Bakewell Favorites or adapt your own special recipes calling for baking powder to Bakewell Cream and Baking Soda. The Bakewell Cream business was sold by the Byron H. Smith family in November 1987 to an East Holden Maine family, doing business as Apple Ledge Company. The whole family pitches in to mix, package and distribute the Bakewell Cream. We hope you enjoy our Bakewell Cream for Better Baking!

HAPPY COOKING !! Heidi & David Plain Waffles The recipes in this book have been supplied by: 1½ cups sifted all-purpose 2 tsps. Bakewell Cream® Apple Ledge Co. - makers of Original Bakewell Cream 2 tsps. soda ½ tsp. salt 1 Tbsp. sugar 2 eggs, separated 1¼ cups milk 1 tsp. vanilla Table of Contents 1/3 cup salad oil Biscuits, Muffins, & Rolls pages 2, 3, 4, 5, 6, 7, 15 Sift dry ingredients together onto waxed paper. Beat egg whites until stiff but not dry. Set aside. Beat egg yolks in large bowl until fluffy, add milk, vanilla, oil and dry ingredients, beating slowly with mixer until blended, scraping bowl. Fold in beaten egg whites, folding over and under until Cakes pages 7, 8, 13 blended. Preheat waffle iron. Pour evenly over iron and bake until light brown. Makes 3 four section waffles. Dessert Waffles Bars & Cookies pages 6, 14, 16, 17 Make Plain Waffles, add 2 extra Tbsps of sugar. Optional - ½ tsp. or lemon extract. When cooked top with any of the following: Fresh Fruit, Whipped Cream, Ice Cream, Chocolate Sauce, Sweetened crushed strawberries, Applesauce, Honey and Slivered , Cinnamon Doughnuts pages 17, 18 and sugar or anything that appeals to you. Shortcakes & Desserts pages 18, 19

Pancakes & Waffles pages 19, 20 10“ Pie Crust One Dish Meals pages 9, 10, 11, 12 1½ cups flour 1 tsp. salt Pie Crust & Shortcut Pies pages 9, 11, 12, 13, 20 1 tsp. Bakewell Cream® ½ tsp. Baking soda 1/3 cup + 2 Tbsp. shortening Pizza Dough page 11 4 Tbsps. Cold water

Mix flour, Bakewell Cream®, soda, salt and shortening with a pastry blender. Sprinkle water over mixture, stir with a fork until dough sticks together. Shape into a ball. Roll out on lightly floured surface to fit pie pan. Bake as directed for pie filling used. For baked pie shell, prick bottom of To Substitute Bakewell Cream® for baking powder in your recipe crust with a fork. This crust is excellent for meat pies. Bake at 425° fir 10 minutes. Use 2 parts Bakewell Cream® and 1 part baking soda to Apple Ledge Apple Pie make your own baking powder.

6 cups sliced apples Example: If your recipe calls for 1 teaspoon baking powder... 1¼ tsps cinnamon Use 2/3 teaspoon Bakewell Cream® and 1/3 teaspoon baking soda ¼ tsp. nutmeg to make the 1 teaspoon baking powder. 1 cup sugar ¾ cup milk Note: If your recipe calls for an amount of baking soda in addition 2 eggs the baking powder, add that amount of soda also. 2 Tbsps margarine ½ cup Bakewell Cream® Biscuit Mix

Streusel: 1 cup Bakewell Cream® Biscuit Mix, 3 Tbsps soft margarine,1/3 cup brown sugar, ½ cup chopped nuts (optional)

Mix apples and sugar and spices and pour into greased 10“ pie plate. (use recipe above for crust) Beat remaining, ingredients except streusel until smooth. Pour over apples. Sprinkle with streusel mixture. Bake until knife inserted in center comes out clean, 55-60 minutes at 325°. A La Mode Anyone?

Page 20 Page 1 Bakewell Cream Biscuits Brownie Pudding 4 cups flour - not sifted 1 cup flour 4 tsps Bakewell Cream 1½ tsps. Bakewell Cream® 2 tsps Baking Soda -level 1 tsp. soda 1 tsp. salt 3 Tbsps. Sugar - optional 2/3 cup sugar 1 tsp. salt 2 Tbsps cocoa ½ cup shortening ½ cup milk 1½ to 2 cups cold milk (some require more liquid than others) 2 Tbsps oil 2 tsps. vanilla Mix dry ingredients together, cut in shortening until well blended (looks like cornmeal). Add ½ cup chopped nuts (optional) milk all at once and stir quickly with a fork. Turn dough into a lightly floured board and knead a few strokes. (7 or 8 turns) kneading just enough to make a tender flaky biscuit in place of a Mix dry ingredients together in bowl. Add milk, oil and vanilla and just mix until smooth. Pour course looking biscuit. Roll out to ½“ thickness and cut with biscuit cutter. Place on un- into a greased 9 x9 pan. greased sheet and bake at 475° for 5 minutes then turn down to 400° and continue Sauce: 1 cup brown sugar; 4 Tbsps. Cocoa Mix together and sprinkle over top of batter. Pour baking until golden brown; To save electricity or gas one may turn heat off after the first 5 1½ cups of boiling water over all in dish. Bake at 350° 30-40 minutes. Serve warm - top with whipped cream or ice cream. minutes, but be sure oven was at 475°.

Biscuit Variations for the Regular Bakewell Cream Biscuit Recipe, Etc. Drop Biscuits: Add a little extra milk to biscuit recipe (about ¼ cup more). 1½ cups flour 1½ tsps. Bakewell Cream ® Drop by spoonful onto a greased tin. Bake 10-15 mins. In a 450° oven. ¾ tsp. Baking soda Cheese Biscuits: Add about ¾ cup shredded cheese to dry ingredients in biscuit recipe. ½ tsp. salt Use non-fat milk for liquid. Follow rest of recipe. Bake in 450° oven. 2 Tbsps sugar Biscuits: Add 3 strips of cooked, crisp, crumbled bacon to recipe. 2 eggs Onion Biscuits: Add 1/3 cup minced onion to biscuit recipe. 1 cup + 2 Tbsps. milk Sage Biscuits: Add 1 tsp. Sage or poultry seasoning to your biscuit recipe. 1 Tbsps liquid shortening This is good with pork and gravy, chicken or other meat dinners. Orange Biscuits: Dip a cube of sugar in some orange juice and place on top of biscuit. In a large bowl, mix dry ingredients together. In a smaller bowl, beat eggs, add milk and Cinnamon-Sugar Biscuits: Dip biscuits in melted butter, sprinkle with cinnamon and liquid shortening. Stir into flour mixture-- just until mixed. Pour spoonfuls of batter onto sugar mixture. Bake as usual. heated greased pan. Cook until top top is covered with bubbles. Turn pancakes and brown other side. Makes 10-15 pancakes. Bakewell Cream Biscuit Mix (Make your own Biscuit Mix) 12 cups flour Bakewell Cream ® Biscuit Mix Recipe 5 Tbsps. Bakewell Cream 2 cups Bakewell Cream ® Biscuit Mix 2 Tbsps. Soda 1 1/3 cups milk 2 Tbsps. Sugar 1 Tbsp. plus 1½ tsps salt 2 eggs 2 cups Dry Milk 2 cups shortening Beat ingredients until smooth. Pour onto hot griddle by ¼ cup. Cook untl tops are covered with bubbles, turn and brown other side. Makes about 12 pancakes. For variety, after pour Mix flour, Bakewell Cream, soda, salt and dry milk together. Mix well Cut in shortening with onto griddle quickly sprinkle on a few , chocolate chips, raisins or chopped nuts. pastry blender until it is like coarse oatmeal. Store in a jar or can in a cool place with a tight Turn when bubbles for and continue as above. cover and label. If animal shortening, such as lard, is used store in refrigerator. Buttermilk Waffles Dumplings 2½ cups all-purpose flour 1 cup flour 2 tsps. Bakewell Cream ® 1 tsp. Bakewell Cream 2 tsps. Soda ½ tsp. soda 2 Tbsps. sugar ¼ tsp. salt 1 tsp. salt ½ cup milk 4 eggs 2 Tbsp. Salad oil 2 cups buttermilk 1½ tsps vanilla ½ cup salad oil Sift dry ingredients. Combine milk and oil. Stir together all ingredients until just moistened. Drop from tablespoon atop bubbling stew. Cover tightly, bring to boil. Reduce heat. (Don’t lift Sift together flour, Bakewell Cream®, soda and salt. Beat eggs at high speed until fluffy, cover) Simmer 15 minutes - no longer. Makes 5 dumplings. about ½ minute. Continue beating and add buttermilk and vanilla. Pour liquid ingredients into dry ingredients, beating just enough to mix well. Blend in salad oil, mixing well. Preheat waffle iron, pour batter evenly over waffle grill and bake until light brown. Makes 6 four section waffles.

Page 2 Page 19 Chocolate Doughnuts Buttermilk Biscuits 2 tsps. shortening 4 cups flour (not sifted) 1 cup sugar 7 level tsps. Bakewell Cream 2 eggs 3 tsps. soda 1/3 cup dark cocoa 1/3 cup shortening 1½ tsps. vanilla 2½ cups buttermilk 1 cup sour milk 1½ tsps. salt 3¾ cups flour ½ tsp. Bakewell Cream® In a large mixing bowl combine flour, Bakewell Cream, soda and salt. Add shortening and cut 1 tsp. soda in well with a pastry blender or two knives until mixture resembles coarse cornmeal. Make a ½ tsp. salt well in the center of the dry ingredients. Pour in 2 cups of the buttermilk all at once. Stir quick- ly round the bowl with a fork. If mixture seems dry add the rest to form dough just moist Cream shortening and sugar. Add eggs and beat well. Add cocoa and vanilla, beat well. enough (but not wet) to leave side bowl and for a ball. Stir mixture enough so that ingredients Add dry ingredients alternately with sour milk and mix until smooth. Chill a few hours, then fry in are well mixed. Turn out on lightly floured surface to knead. Knead gently turning and folding hot fat 350-375°. Doughnuts may be sugared or left plain. down over six or seven times until dough seems more firm and not so spongy. Gently roll out -To make a slightly sweeter biscuit for shortcake, add 1 Tbsp of sugar for dough from center to about ½“ thickness. With a floured biscuit cutter, cut straight down into every cup of flour or biscuit mix used. Bake as individual biscuits or spread in greased the dough. Place on ungreased cookie sheet. Bake 12-15 minutes at 450° pan about ¾“ thick and bake in hot oven until lightly browned on top . Strawberry Short Cake -Split warm Bakewell Cream® Biscuits in half. Ladle sweetened sliced or crushed strawberries over one half of biscuits and cover with other half. Plain Muffins Top with more berries, whipped cream and a whole strawberry. 1 egg 1 cup milk Bakewell Cream® Biscuit Mix Apple ShortCake ¼ cup melted shortening 5 cups apples (peeled and sliced) 2 cups flour ¼ cup water 2 tsps. Bakewell Cream® 1/8 tsp. salt 1 tsp. soda ½ to ¾ cup sugar ¼ cup sugar ½ tsp. cinnamon 2 Tbsps flour Sift together flour, Bakewell Cream®, soda, salt and sugar into a large mixing bowl. Beat egg, ½ batch Bakewell Cream® Biscuit mix add milk and melted shortening. Add liquid ingredients in center of dry ingredients in large Vanilla Ice Cream or whipped Cream bowl. Stir just enough to mix. Fill greased tines 2/3 full. Bake at 400°F for 20-25 minutes or until golden brown. Makes 12 muffins. Preheat oven to 475°. After peeling and slicing apples put in water in kettle on top of stove- add salt. Cover, bring to boil. Reduce heat to simmer, cook apples until tender - 10 minutes. Add sugar, cinnamon and flour. Cook just until sugar melts - 1 minute. Take off heat and set aside. Wholegrain Muffins Prepare biscuits and make according to directions. Split cooked biscuits. Top with ¼ cup apple ¾ cup milk mixture, other half of biscuit, more apples and ice cream or whipped cream - Serves 6. ¾ cup bran cereal 1 egg Buckle ¼ cup vegetable oil ½ cup shortening ¼ cup molasses or honey ½ cup sugar ¼ cup packed brown sugar 1 beaten egg 1 cup Quaker Oats 2 cups flour 2/3 cup flour 1½ tsps. Bakewell Cream® 2 tsps. Bakewell Cream® 1 tsp. Baking soda 1 tsp. soda ¼ tsp. salt ¼ tsp. salt ½ cup milk 2 cups blueberries Combine milk and bran cereal in bowl. Add egg, oil, molasses and brown sugar. Mix well. Add * crumb topping combined remaining ingredients mixing just until moistened. Fill greased muffin cups 2/3 full. Cream Shortening and sugar together. Add eggs and mix well. Sift dry ingredients together and Bake in 400° oven about 15 minutes. add to egg mixture along with milk. Mix well. Pour into greased 11½x 7 x 1½” pan. Top with blueberries. Sprinkle with crumb mixture. Bake in a 350° oven for 45-50 minutes. Serve warm. * Crumb Topping: Combine ¼ cup sugar, 1 Tsps. flour, 2 tsps. Cinnamon, 2 Tbsps. Butter or margarine and ½ cup chopped nuts.

Page 18 Page 3 Johnny Cake (corn ) Peanut Butter Cookies ½ cup cornmeal ½ cup soft margarine 1¼ cups flour 1 cup flour ½ cup peanut butter ½ tsp. Bakewell Cream® ½ cup sugar ½ cup sugar ¾ tsp. soda ½ cup brown sugar ¼ tsp. salt ½ tsp. salt 1 egg 2 tsps. Bakewell Cream® 1 tsp. soda Mix thoroughly, margarine, peanut butter, sugar, brown sugar and egg. Add combined dry ingre- 1 beaten egg dients and stir in. Chill dough. Roll into balls the size of a . Place 3“ apart on lightly 1 cup milk greased cookie sheet. Flatten out with a fork dipped in flour crisscross. Bake until set but not 3 Tbsp oil hard! 375° 10-12 minutes. Mix dry ingredients well. Add egg and milk. Beat and then stir in oil. Pour into a greased 8x8 Mom’s Plain Doughnuts & Cinnamon Doughnuts pan. Bake in 350° oven 20-25 minutes. 2 eggs 1 cup sugar 2 Tbsp. oil Apple Muffins 1 cup plus 2 Tbsps sour milk or buttermilk 2 cups flour 1 tsp. vanilla ¾ tsp. salt ¼ tsp. cinnamon 2½ tsps. Bakewell Cream® ¼ tsp. nutmeg 1 tsp. soda 2 tsps. Bakewell Cream® ¼ tsp. soda 1 tsp. sod ¼ tsp. cinnamon 3-4 cups flour ¼ tsp. nutmeg 1 egg beaten Mix eggs cinnamon, nutmeg, sugar and oil. Dissolve soda in milk and add. Mix well. Add 2 cups 1 cup milk flour and Bakewell Cream®. Stir by hand until smooth. Gradually add more flour and mix until soft 1/3 cup melted shortening dough is formed. Chill. Roll out, cut with doughnut cutter and fry in hot fat, 350°-375°. ½ cup chopped apples mixed with 2 Tbsps. Brown sugar When frying turn as soon as doughnut rises to surface. Cook until bottom is done 40-45 seconds. Then turn and finish cooking top. These freeze beautifully for later use. To make Mom’s fantastic Sift dry ingredients and place in mixing bowl. Beat egg and milk together in a small bowl. Make doughnuts into equally wonderful cinnamon doughnuts, simply roll them or shake them in a small a hole in center of dry ingredients, pour in egg-milk mixture, quickly add melted shortening, paper bag while still warm in a mixture of ½ cup of sugar and 2 tsps. Cinnamon. then mix ingredients together with one or two strokes, just enough until flour is moistened. Fill greased muffin cups 2/3 full. (Makes 12 good sized muffins) Bake about 20 minutes at 400°F. Molasses Doughnuts If you desire, sprinkle a little cinnamon-sugar mixture on top of muffins before placing in oven. 2 eggs beaten ½ cup sugar Blueberry Muffins ¼ tsp. salt 2 cups flour ¼ tsp. nutmeg 2 tsps. Bakewell Cream® 1 tsp. vanilla 1 tsp. baking soda 1 tsp. cinnamon ¼ tsp. salt 1 tsp. ginger ¼ cup sugar 2 Tbsps. oil 1 egg beaten 1 cup molasses 1 cup milk 1 heaping tsp. soda 1/3 cup liquid shortening 1 cup sour milk 1 cup blueberries 1 tsp. Bakewell Cream® 5 cups flour Pre-heat oven to 425°. Grease muffin pan. Sift together dry ingredients. Beat egg in sepa- rate bowl, add milk and liquid shortening. Pour this, all at once, into the center of the dry Beat eggs well, add sugar, salt nutmeg, cinnamon, ginger and oil and mix well. Add molasses ingredients. If blueberries are canned, drain off liquid before adding them to batter. Stir just and beat all together. Add soda to milk and dissolve, then add to first mixture. Add flour and enough to mix. Fill muffin cups 2/3 full. Bake 12-15 minutes. Makes 12 muffins. Bakewell Cream® and mix well. Chill several hours. This is a soft dough. Roll out, cut and fry in hot fat 350-375°.

Page 4 Page 17 Sadie’s Filled Cookies Pumpkin Bread 2 cups sugar 2/3 cup shortening 1 ½ cups oleo 2½ cups sugar ½ cup milk 4 eggs 4 eggs 1 can pumpkin 2 tsps. vanilla 5 cups flour 2/3 cup water 2 tsps. soda 3 1/3 cup flour 4 tsps Bakewell Cream® 2 tsps. soda ½ tsp. salt ½ tsp. Bakewell Cream® Cream oleo and sugar, add beaten eggs, milk and vanilla. Mix dry ingredients and add. These 1 tsp. salt delicious sugar cookies may be filled with anything you like but best known for date filling. 1 tsp. cinnamon 1 tsp. cloves Cookie filling 2/3 cup nuts 1 cup chopped dates, figs or raisins 5 Tbsps sugar Preheat oven to 350°. Grease two 9 x 5 x 3 loaf pans. Cream shortening and sugar. Stir in 5 Tbsps hot water eggs, pumpkin and water. Blend in flour, soda, salt, Bakewell Cream®, cinnamon and cloves. 2 tsps lemon juice Stir in nuts. Bake about 70 minutes. Test with toothpick. 2 tsps buttered Dash salt Bread Boil and stir mixture until thick. Cool and use about a spoonful on each cookie. Roll out cookie 1¾ cups sifted flour dough. Cut and place on cookie sheet. Add filling and top with another cookie. Seal edges with ¾ tsp. soda a fork and poke a vent hole in top. Bake at 375° for 10-12 minutes until lightly browned. 1¼ tsp. Bakewell Cream® ½ tsp. salt Sugar Cookies 1/3 cup shortening 1 cup sugar 2/3 cup sugar 5 Tbsps shortening 2 eggs, well beaten 2 eggs 1 cup mashed banana (2-3 ) 2 Tbsps milk 1 tsp. vanilla Sift the flour, soda, Bakewell Cream® and salt together 3 times. Rub the shortening to a 2¼ cups flour 1½ tsps. Bakewell Cream® creamy consistency with the back of a spoon. Stir the sugar, a few tablespoons at a time into ½ tsp. baking soda the shortening and continue stirring after each addition until light and fluffy. Add eggs and ½ tsp. salt beat well. Add flour mixture, alternately with banana, a small amount at a time. Beat after Cream Shortening and sugar, beat in eggs, add vanilla and milk. Mix in dry ingredients. On each addition until smooth. Pour into a well-greased loaf pan and bake in a moderate oven floured board roll and cut cookies ½“ thick, sprinkle with sugar. Bake at 350°F, for 10 minutes. (350°), about 1 hour or until bread is done. Makes 1 loaf. Cooled cookies are excellent frosted. Grape Bread 1 cup grapenuts Pumpkin Chip Cookies 2 cups scalded milk 1 can pumpkin pie filling 1 egg - beaten 2 tsp. milk ¾ cup sugar or honey 3 tsp. soda ½ cup chopped nuts 2 cups sugar 3 cups flour 1 cup oil 2 tsp. vanilla 2½ tsps Bakewell Cream® 2 eggs 1½ tsps soda 4 cups flour 1 tsp. salt 2½ tsps. Bakewell Cream® 1 tsp. salt Pour scalded milk over grapenuts and let stand until cool. Add beaten eggs, sugar and then 2 tsp. cinnamon mixed dry ingredients. Last add nuts. Pour into greased loaf pan. Let stand 20 minutes and 2 cups chocolate chips bake in 350° oven for 1½ hours. Makes 1 loaf. Mix the pumpkin with milk and soda and then add sugar, eggs, oil and vanilla. Mix well and stir in dry ingredients. Last add chocolate chips. Drop by rounded teaspoonful on cookie sheet. Bake at 375° 10-20 minutes.

Page 16 Page 5 Lemon Bread Cream Cheese Bars 1 cup sugar ½ cup packed brown sugar 6 Tbsps. shortening ¼ cup margarine or butter softened 2 eggs 1 cup Bakewell Cream® biscuit mix (see pg. 2) ½ cup chopped 1½ cups flour 1 pkg. (8 ounces) cream cheese, softened ½ cup milk ¼ cup granulated sugar 1 Tbsp lemon juice 1 Tbsp. lemon juice 2/3 tsp. Bakewell Cream® 2 tsps. milk 1/3 tsp. soda ½ tsp. vanilla ½ salt 1 egg 3 Tbsps. Lemon Juice ½ cup sugar Heat oven to 350°. Grease square pan. 8 x 8 x 2“ . Beat brown sugar and margarine until fluffy. Stir in baking mix and walnuts until mixture is crumbly; reserve 1 cup. Press remaining mixture Cream together sugar, shortening, 1 Tbsp. Lemon juice and eggs. Mix flour with Bakewell in pan. Bake 12 minutes. Remove and allow to cool. Mix cream cheese, and granulated sugar; beat in remaining ingredients until smooth. Spread cream cheese mixture over layer in pan; Cream®, soda and salt. Add dry ingredients alternately with milk to the creamed mixture. Bake sprinkle with reserved crumbly mixture. Bake until center is firm, about 25 minutes. Cut into in greased bread pan for 1 hour at 325°. Mix the 3 Tbsps lemon juice with ½ cup sugar. Pour about 2” squares. Store cookies in refrigerator. Makes 16 cookies. over the bread immediately on removing from oven. Cool in pan. Wholegrain Jam Squares Peanut Butter Dream Bars 2 cups uncooked Quaker Oats ¼ cup butter 1¾ cups flour ½ cup peanut butter 1 cup melted margarine ½ cup brown sugar 1 cup packed brown sugar 1 tsp. cinnamon 1 cup flour ¾ tsp. salt 2 beaten eggs ½ tsp. Bakewell Cream® 1 tsp. vanilla ½ tsp. soda 1 cup light brown sugar ½ cup chopped nuts (optional) 1/3 cup flour ¾ cup preserves (strawberry, raspberry) ½ tsp. Bakewell Cream® ¼ tsp. soda Combine all ingredients except preserves in a large bowl. Beat at low speed on electric mixer ¾ cup flaked coconut until crumbly. Reserve 2 cups mixture. Press remaining mixture onto bottom of greased 9 x 13 6 oz. Pkg. chocolate chips pan. Spread preserves evenly over base, sprinkle with reserved mixture. Bake in 400° oven for Cream butter and peanut butter well. Add ½ cup brown sugar and beat until fluffy. Add 1 25-30 minutes until golden brown. Cool and cut. cup flour and blend well. Press into greased 9“ square pan. Bake at 350° about 10 minutes. Meanwhile beat eggs, vanilla, 1 cup brown sugar until creamy. Add 1/3 cup flour, Cinnamon Rolls Bakewell Cream® and soda. Stir in coconut and chocolate chips. Spread over hot partially Use homemade biscuit mix (pg. 2) or regular biscuit recipe. Preheat oven to 450°F. Use regu- baked layer in pan. Bake 30 minutes. Cool completely before cutting. lar biscuit recipe or 5 cups biscuit mix with water to make soft dough. Roll dough out on floured board until in a rectangle about ¼ to ½“ thick, as you desire. Cover dough with ¼ cup melted butter, sprinkle with ½ cup brown sugar and 1 tsp. + cinnamon, then ½ cup raisins Lemon Bars (nuts may be added). (raisins and nuts optional) Roll up as for jelly roll. Cut into 1” slices and Crust: Filling: place cut side up onto greased cookie sheet. Place in 450°F oven and immediately turn oven 2 cups Flour 3 eggs slightly beaten down to 400° (this will help keep bottom of rolls from getting too brown). Bake until golden 1 cup soft butter 3 Tbsps. Lemon juice brown - 20-30 minutes. ½ cup confectioners sugar ¼ tsp. Bakewell Cream® 1½ cups sugar 3 Tbsps. flour 1 cup confectioners sugar Few grains salt Mix ingredients for crust with hands until crumbly. Press in 13 x 9“ pan. Bake at 350° for 20 min- ¼ cup chopped nuts utes. Meanwhile mix filling ingredients by hand. Pour filling mixture over hot crust. ¼ cup cut up cherries Bake 15-20 minutes more until done. Hot water as needed Topping: sprinkle confectioners sugar over top while warm. Cool and cut into squares. Add hot water to make medium thick icing. Add a few drops of vanilla and dribble over rolls, white still hot. Decorate with nuts and cherries. Remove from pan while still warm to prevent sticking.

Page 6 Page 15 Cherry Scotchies Blueberry Roll 2 cups flour 1 package or 3 cups Bakewell Cream® Biscuit Mix. 2 Tbsp. flour Prepare as for biscuits - roll out into a jelly roll rectangle approximately ¼“ thick. Spread with: 2 Tbsps. melted butter ¾ cup brown sugar 1 cup blueberries ¾ cup soft butter Sprinkle on ¼ cup sugar mixed with ½ teaspoon cinnamon. 1 egg Roll up as for jelly roll and slice 1” thick. Place in lightly greased muffin cups. 2/3 cup Bakewell Cream® Sprinkle with cinnamon and sugar. Bake at 425° for 15 minutes. 1/3 tsp. soda ½ tsp. salt Berry Cake 2 tsp. vanilla ½ cup butter 6 oz. bag Butterscotch bits 2 eggs ½ cup chopped maraschino cherries, drained 2 cups sugar Confectioners sugar 3¼ cups flour 1 tsp. Bakewell Cream® Combine sugar, butter, egg and vanilla. Add 2 cups flour, salt, Bakewell Cream® and soda ½ tsp. soda and mix well. In a small bowl combine 2 Tbsps. flour and cherries. Stir this and butterscotch 1 cup milk bits into other mixture. Spread in greased and floured 13 x 9“ pan. Bake 20-25 minutes at 2 cups floured berries 375° until edges are lightly brown. Sprinkle with confectioners sugar while warm. Cool and Cream butter, add sugar and cream again. Add milk alternately with dry ingredients. Fold in cut into squares. berries. Sprinkle sugar on top. Bake 350°, 9 x 13 pan, 40-50 minutes.

Blueberry Gems Fudge Ribbon Cake 1 tsp. baking soda 2 Tbsps. butter 2 tsps. Bakewell Cream® (slightly rounded) 1 8 oz. Pkg. Cream Cheese 1 cup sugar 2¼ cups sugar 2½ cups flour 1 Tbsps. cornstarch 3 eggs ½ cup milk 1 1/3 cups + 2 Tbsps. milk 1 egg 1½ tsps. vanilla Butter size of an egg 2 cups flour 1 pint blueberries 1 tsp. salt Mix and sift dry ingredients, reserving ½ cup flour to flour blueberries. Work butter into dry 1 tsp. Bakewell Cream® ingredients with hands. Add milk gradually with egg well beaten up in it. Beat well. Add ½ tsp. Baking soda floured blueberries. Batter is very thick. Bake 400° for 25 minutes. Makes 1½ dozen. ½ cup shortening 4 envelopes or squares unsweetened chocolate, melted

Crunchy Brownie Bars Cream butter with cream cheese, ¼ cup sugar and cornstarch. Add 1 egg, 2 Tbsps. milk and Crunchy Layer: ½ tsp. Vanilla. Beat at high speed until smooth and creamy. Set aside. Grease and flour 13 x ¾ cup flour 9 pan. Combine flour with 2 cups sugar, salt, Bakewell Cream® and soda in large bowl. Add ½ tsp. Bakewell Cream® ½ cup soft shortening and 1 cup milk. Blend well at low speed. Add 1/3 cup milk, 2 eggs, ¼ tsp. soda chocolate and 1 tsp. Vanilla. Beat until well mixed. Spread ½ the batter in pan. Spoon cheese ½ tsp. salt mixture to cover batter. Top with remaining batter. Bake at 350° 50-65 minutes until cake 1½ cups quick rolled oats springs back. Cool and frost. Great with butter frosting or a fudge frosting. ¾ cup brown sugar ¾ cup melted margarine Mocha Frosting 1½ cups confectioners sugar Brownie Layer: 1 Tbsp. cocoa 1 Pkg. of your favorite packaged brownie mix or your own brownie recipe to fill an 13 x 9 pan. 4 Tbsps. soft butter For crunchy layer mix together all dry ingredients and then add the melted butter. Stir will and ¼ tsp. vanilla press into bottom of 13 x 9 pan. Bake at 350° for 10 minutes. While bottom layer is in the oven mix brownies per your recipe. Spread batter over hot bottom layer and return to oven to bake Add strong hot coffee a little at a time to above ingredients and beat will until right until brownies are done, apx. 35 minutes, cool and cut. consistency to spread. The longer it is beaten, the smoother it will become.

Page 14 Page 7 Chocolate Chip Cake 2½ cups flour 1 cup oatmeal 1 2/3 cups sugar 1 1/3 cups boiling water 1 tsp. Bakewell Cream® 1 cup white sugar 1 tsp. soda 1 cup brown sugar 1 tsp. salt 1 stick oleo 2/3 cup shortening 2 eggs 2/3 cup milk 1 ¾ cups flour 3 ripe mashed bananas ½ tsp. salt 2 large eggs 1 tsp. Bakewell Cream® ½ cup nuts (optional) ½ tsp. soda 1 Tbsp. cocoa Mix dry ingredients together. Add all the banana with ½ the liquid first, then remaining liquid 1½ cups chocolate chips with the eggs. Pour into a greased and floured 13 x 9 pan and bake at 350° about 45 minutes. Pour boiling water over oatmeal. Let stand 10 minutes. Add sugar and oleo. Mix until oleo Chocolate melts. Add eggs and mix. Stir in dry ingredients. Add ½ the chips. Spread into greased 9 x 1½ cups sugar 11 pan. Sprinkle rest of chips on top. Bake at 350° about 40 minutes. ½ cup melted butter 2 eggs, well beaten Lazy Pumpkin Pie ½ cup sweet milk ¾ cup sugar 1¾ cups flour 2 Tbsps. butter 1½ tsps. Bakewell Cream® 2 eggs Few grains salt 1 tsp. cinnamon 2 squares chocolate, melted 1 tsp. ginger 1 tsp. vanilla ½ tsp. nutmeg 1 tsp. soda 1 can evaporated milk (13 oz.) ¾ cup boiling water 1 can pumpkin pie filling (16 oz. ) Cream butter, add sugar gradually beating vigorously until fluffy; add well beaten eggs beating 2 tsps. vanilla thoroughly. Measure and sift together flour. Bakewell Cream® and salt. Add dry ingredients ½ cup Bakewell Cream® Biscuit Mix alternately with milk to the creamed mixture, stirring just enough to mix in all dry ingredients; Beat all ingredients together until smooth. About 1 minute in blender on high or 2 minutes by add melted chocolate and vanilla. At last add soda dissolved in boiling water. Pour in greased hand. Pour into greased 10” pie plate. Bake until knife inserted in center comes out clean 50- cake tin. Bake about 1 hour in moderate low oven about 350°F. Mixture before pouring in pan 55 minutes at 350° seems very thin, but that is the way it should be. Bakewell ® Buttermilk Pie Cranberry Streusel Cake 1½ cups sugar 3 cups flour 1 cup buttermilk 1½ cups sugar ½ cup Bakewell Cream® Biscuit Mix 3 tsps. Bakewell Cream® 1/3 cup margarine or butter 1 tsp. soda 1 tsp. vanilla ½ tsp. salt 3 eggs ½ cup soft margarine 1 cup milk Heat over to 350°. Grease pie plate, 9 x 1¼“. Beat all ingredients until smooth. 30 seconds 2 eggs in blender on high or one minute with hand beater. Pour into plate. Bake until knife into cen- 1 can Cranberry jelly cut into cubes ter comes out clean, about 30 minutes. Cool 5 minutes. Serve with fresh sliced strawberries, Streusel Topping bananas, pineapple, blueberries, peaches, etc. 1 cup brown sugar 4 tsps. cinnamon 1 cup chopped nuts (optional) ¼ cup flour ¼ cup melted margarine

Mix dry ingredients, then add margarine, milk, and eggs. Mix well. Spread in greased and floured 13 x 9 pan. Arrange evenly the cubes of cranberry on top and sprinkle topping mixture over everything in pan. Bake at 375° 40-45 minutes. When done is puffed and brown.

Best served warm with ice cream on top - Re-warms very well.

Page 8 Page 13 Coconut Custard Pie Quick Taco Pie 2 cups milk 1 pound ground beef ½ cup Bakewell Cream® Biscuit Mix ½ cup chopped onion 1½ tsps. vanilla 1 envelope Taco seasoning mix ¾ cup sugar 1 can chopped green chilies, drained (4 oz.) 4 eggs 1¼ cups milk ¼ cup butter ¾ cups Bakewell Cream® Biscuit Mix 1 cup flaked coconut 3 eggs Combine milk, sugar, biscuit mix, eggs, butter and vanilla in electric blender or in large 1 cup shredded Cheddar Cheese bowl and use electric mixer at high speed. Blend at low speed on blender or high on mix for 3 minutes. Pour in greased 9“ pie plate. Let stand about 5 minutes; then sprinkle with Brown Beef and onion in fry pan. Drain and stir in seasoning mix. Spread in greased 10“ coconut. Bake at 350° for 40 minutes. Serve warm or cool. pie plate or quiche dish. Sprinkle with chilies and then the cheese. Beat milk, biscuit mix and eggs until smooth. Pour over all in plate. Bake at 400° for 25 minutes. Cool 5 minutes. Garnish with shredded lettuce and chopped tomatoes, sour cream and taco sauce as Tuna Roll desired. 3 cups Bakewell Cream® Biscuit Mix 1 can Golden Mushroom Soup 1 can tuna (7 oz.) Broccoli - Cheese Squares Celery salt or onion powder - optional 3 Tbsps. Butter 2 pkgs. frozen broccoli (10 oz.) Mix biscuit mix as for biscuits and then roll out as for jelly roll to a 10 x 14 rectangle. 3 eggs Spread half the can of mushroom soup over the dough and then the tuna. Season to taste. 1 cup flour Roll up along the long side and slice of in 1“ rolls. Lay in greased 13 x 9 pan. Place in 450° 1 cup milk oven and turn down to 400°. Bake 20-25 minutes. Serve hot with the remaining soup 1 tsp. salt mixed with ¼ cup hot water spooned over the rolls. ¾ tsp. Bakewell Cream® ½ tsp. soda Hamburger Pie 1 pound grated mild cheddar cheese 1 cup Bakewell Cream® Biscuit Mix 2 Tbsps. chopped onion ¼ cup cold water 1 pound ground beef Melt butter in 13 x 9 baking dish. Steam broccoli until partially cooked, about 5 minutes. ½ tsp. salt Transfer to processor or blender and chop finely using on/off turns. Beat eggs well in large ½ tsp. Ground oregano bowl. Add dry ingredients and milk; mix thoroughly. Stir in cheese, broccoli and onion. ¼ tsp. pepper Spoon into prepared pan spreading evenly. Sprinkle with seasoned salt if desired. Bake at ½ cup fine dry bread crumbs 350° until set. Let stand 5 minutes before cutting into bite size. 1 can sauce (8 oz. ) ¼ cup chopped onion ¼ cup chopped green pepper Quick 1 egg ¾ cup sugar ¼ cup milk ½ cup Bakewell Cream® Biscuit Mix ½ tsp. salt 2 Pkgs. Cream Cheese (8 oz.) softened and cut into cubes ½ tsp. Dry mustard 2 tsps. vanilla 2 cups shredded cheddar cheese 2 eggs ½ tsp. Grated lemon peel Heat oven to 375°. Mix biscuit mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll Place all ingredients except topping in blender. Blend on high speed stopping occasional- dough 2“ larger than inverted 9 x 1¼” pie plate. Ease into plate. Flute edge. ly to stir, about 3 minutes. (or beat in large bowl on high speed of electric mixer scraping Cook and stir ground beef until brown; drain. Stir in salt, oregano; pepper, bread crumbs, bowl constantly for 2 minutes.) Pour into greased 9“ pie plate and bake at 350° about 30 tomato sauce, onion and green pepper; spread in pie crust. Beat egg and milk, stir in re- minutes until puffed and center is dry. Spread cheesecake topping carefully over top. maining ingredients. Spread over beef mixture. Bake until crust is gold, about 30 minutes. Cheese cake Topping: Mix 1 cup sour cream, 2 Tbsps. Sugar and 2 tsps. vanilla. 6-8 servings. Refrigerate until chilled. Serve topped with sweetened fresh fruit if desired.

Page 12 Page 9 Easy Sausage Pizza Bake Easy Chicken - Broccoli Bake 1 pound bulk pork sausage 2 cans chunk chicken (5 or 6¾ oz. each), well drained ¾ cup chopped onion 1 pkg. frozen chopped broccoli (10 oz.), rinsed and drained 3 cups Bakewell Cream® Biscuit Mix 1½ cups shredded Cheddar Cheese 1½ cups beer or water 1 cup milk 1 jar thick spaghetti sauce (15½ oz. ) 3 eggs 1 can mushroom stems and pieces (4 oz.), drained ½ cup Bakewell Cream® Biscuit Mix 1 can sliced ripe olives (2¼ oz.), drained (apx. ½ cup) ¼ tsp. seasoned salt 1 green pepper cut into thin rings ¼ tsp. pepper 2 cups shredded cheddar cheese (apx. 8 oz.) 1/8 tsp. dried thyme leaves Heat oven to 425°. Grease jelly roll pan, 15½ x 10½ x 1“. Cook and stir sausage and onion Savory Topping: Combine ½ cup Bakewell Cream® Biscuit Mix, ¼ cup chopped nuts, in 10” skillet until sausage is brown; drain. Mix baking mix and beer until thoroughly moist- ¼ cup grated parmesan Cheese and 1/8 tsp. Garlic powder. Cut in 2 Tbsps. firm marga- ened; spread batter in pan. Spread spaghetti sauce carefully over batter; top with sausage rine or butter. Heat oven to 400°. Layer chicken, Broccoli and cheese in greased pie mixture and the remaining ingredients. Bake until crust is golden brown 25-30 minutes. - 12 plate, 9 x 14¼“. Beat remaining ingredients except topping 15 seconds in blender on high servings. or 1 minute with hand beater. Pour into plate; bake 20 minutes. Sprinkle with topping. Bake until knife inserted in center comes out clean, 15-20 minutes (some topping may Sour Cream Chicken Squares adhere to knife) Cool 5 minutes. 4-6 servings. 2 cups Bakewell Cream® Biscuit Mix ½ cup cold water Breakfast Pizza 4 oz. mushroom pieces ½ cup chopped onions Pizza Dough: 1 cup sour cream 2 cups flour 1/3 cup mayonnaise ½ tsp. salt 1 tsp. garlic salt 1 tsp. Bakewell Cream® 1½ cups cooked chicken ½ tsp. baking soda 2 oz. diced pimento 2/3 cup milk 1 cup shredded cheddar cheese ¼ cup salad oil 3 eggs 1/8 tsp. pepper Mix all ingredients in a bowl. Stir vigorously. Shape into a ball. Knead dough a few times Combine biscuit mix and water until soft dough forms; Beat vigorously 20 strokes. Gently in bowl. Pat into a 12“ pizza pan. smooth dough into ball on floured surface. Knead 5 times. Roll out into rectangle, 14 x 10“. Topping: 1 lb. Cook bulk sausage, drain. 1 cup cooked potatoes (frozen hash browns or Place dough in greased 13 x 9 baking dish so edges are ½ up the sides. Mix remaining in- leftover boiled potatoes diced, would be good.) 1 cup grated cheddar cheese, paprika, ¼ gredients; pour evenly over dough. Bake at 425° until edges are golden and knife inserted in cup onions or mushrooms or both (optional). center comes out clean, apx. 25 minutes. Beat together the following 4 ingredients - 4 eggs, ¼ cup milk, ½ tsp. Salt, ½ tsp. Pepper. Sprinkle crust with layers of: sausage, Simple Seafood Pie potatoes, cheese, onions/mushrooms. Pour egg mixture over. Sprinkle paprika. Bake in 1 pkg. frozen crab meat (2 oz.), shrimp, tuna or sea legs 375° oven for 30 minutes. 6-8 servings. 1 cup shredded sharp process American Cheese 1 pkg. cream cheese (3 oz.) cut into apx. ¼“ cubes. ¼ cup slice green onions 1 jar chopped pimento (2 oz.) 2 cups milk 1 cup Bakewell Cream® Biscuit Mix 4 eggs ¼ tsp. salt Dash Nutmeg Heat oven to 400°. Grease 10 x 1½” pie plate. Mix crab meat, cheeses, onion and pimento in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35-40 minutes. Cool 5 minutes.

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